Valeriya Yu. Myagkova

In the current social-economic situation, the demand for specialists in the food industry is increasing. An important role in shaping the competitiveness of future labour market participants is played by professionally-oriented foreign language learning. The purpose of the article is to describe the experience of organized professionally–oriented interaction with the use of a foreign language to form the competitiveness of future specialists in food industry at a technological university. Based on the content of the concept of "competitiveness", it becomes obvious that it is necessary to organize interaction in order to form it. The authors highlight the importance of professionally-oriented foreign language training for specialists in the food industry in relation to the performance of labour functions and their competitiveness in the labor market. The integration of language training with the content of the disciplines of the professional cycle is presented, i.e. the topics of the worked out manual correlate with the cycles of professional disciplines. Auxiliary tasks and expected results of the lesson are defined in the worked out first lesson on the discipline "Foreign language" for future specialists of the food industry. It describes professionally-oriented interaction with the use of a foreign language in the first three semesters, in which the discipline "Foreign language" is studied. In addition to the introduction of a professionally-oriented manual into the training course of future specialists in the food industry, the training methods, which are used, are also indicated. The described experience of organized professionally-oriented interaction using a foreign language can be useful for organizing professionally-oriented interaction in other areas of training.

Ensuring the interconnection of educational and professional standards is the basis for the formation of bachelors’ competitiveness at the university. This process requires an organized professionally-oriented interaction that allows future graduates to prepare for the effective professional work of various types. A competitive specialist in modern world is someone who can better solve professional problems through interaction with professional partners and consumers. Therefore, the role of organized professionally-oriented interaction at the university is increasing, which makes it possible to prepare future graduates for the effective professional work of various types. In this regard, the importance of universal competence 4 (UC-4) – "Communication" increases. It actualizes the need for knowledge of communicative culture and culture of interaction including that in a foreign language. The purpose of the work is to simulate the process of forming the competitiveness of the future food industry bachelors in the process of professionally-oriented interaction in a technological university using a foreign language component and describe the final model. To combine the acquired knowledge on the problem of content and the formation of competitiveness, the method of pedagogical modeling was used, which allows combining empirical and theoretical aspects in pedagogical research and combining logical constructions and scientific abstractions with pedagogical experiment. The result of the study is presented with the use of a model for the formation of competitiveness among future specialists in the food industry in the process of professionally-oriented interaction at a technological university using a foreign-language component, which includes interrelated blocks: target, organizational-content, performance-evaluation ones. The theoretical significance of the research results lies in the fact that the developed model complements pedagogical theories and methods of forming competitiveness in the process of obtaining higher education. The practical significance lies in the introduction of a model for the formation of competitiveness of bachelors of the food industry in the process of professionally-oriented interaction at the university in the area of training "Product technology and catering organization" in the educational process of Penza State Technological University.